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src="//upload.wikimedia.org/wikipedia/commons/1/13/Pain-poolish1.JPG" decoding="async" width="299" height="220" class="mw-file-element" data-file-width="299" data-file-height="220" /></a><figcaption><i>Pain pouliche</i>, a ferment</figcaption></figure> <p>A <b>ferment</b> (also known as <b>bread starter</b>) is a <a href="/wiki/Fermentation_starter" title="Fermentation starter">fermentation starter</a> used in <i>indirect</i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span><sup id="cite_ref-urlDirect_&_Indirect_Methods_1-0" class="reference"><a href="#cite_note-urlDirect_&_Indirect_Methods-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-1-58008-268-8_2-0" class="reference"><a href="#cite_note-1-58008-268-8-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> methods of <a href="/wiki/Bread" title="Bread">bread</a> making. It may also be called <b>mother dough</b>. </p><p>A ferment and a longer fermentation in the <a href="/wiki/Bread_making" class="mw-redirect" title="Bread making">bread-making</a> process have several benefits: there is more time for yeast, enzyme and, if <a href="/wiki/Sourdough" title="Sourdough">sourdough</a>, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor. Though ferments have declined in popularity as <i>direct</i> additions of yeast in bread recipes have streamlined the process on a commercial level, ferments of various forms are widely used in artisanal bread recipes and formulas. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Classifications">Classifications</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pre-ferment&action=edit&section=1" title="Edit section: Classifications"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In general, there are two ferment varieties: <a href="/wiki/Sponge_and_dough" title="Sponge and dough">sponges</a>, based on <a href="/wiki/Baker%27s_yeast" title="Baker's yeast">baker's yeast</a>, and the starters of <a href="/wiki/Sourdough" title="Sourdough">sourdough</a>, based on <a href="/wiki/Yeast#Ecology" title="Yeast">wild yeasts</a> and <a href="/wiki/Lactic_acid_bacteria" title="Lactic acid bacteria">lactic acid bacteria</a>.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>note 1<span class="cite-bracket">]</span></a></sup> There are several kinds of pre-ferment commonly named and used in bread baking. They all fall on a varying process and time spectrum, from a mature <i>mother dough</i> of many generations of age to a first-generation sponge based on a fresh batch of baker's yeast: </p> <ul><li><i><a href="/wiki/Biga_(bread_baking)" title="Biga (bread baking)">Biga</a></i> and <i>poolish</i> (or <i>pouliche</i>) are terms used in Italian and French baking, respectively, for sponges made with domestic baker's yeast. <i>Poolish</i> is a fairly wet sponge (typically one-to-one, this is made with a one-part-flour-to-one-part-water ratio by weight), and it is called <i>biga liquida</i>, whereas the "normal" <i>biga</i> is usually drier.<sup id="cite_ref-isbn0-471-46427-9_3-1" class="reference"><a href="#cite_note-isbn0-471-46427-9-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> <i>Bigas</i> can be held longer at their peak than wetter sponges,<sup id="cite_ref-p33isbn0-471-40525-6_5-0" class="reference"><a href="#cite_note-p33isbn0-471-40525-6-5"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> while a <i>poolish</i> is one known technique to increase a dough's extensibility.<sup id="cite_ref-p142isbn0-470-13882-3_6-0" class="reference"><a href="#cite_note-p142isbn0-470-13882-3-6"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Sourdough" title="Sourdough">Sourdough</a> starter is likely the oldest, being reliant on organisms present in the grain and local environment. In general, these starters have fairly complex microbiological makeups, the most notable including wild yeasts, <a href="/wiki/Lactobacillus" title="Lactobacillus">lactobacillus</a>, and <a href="/wiki/Acetic_acid_bacteria" title="Acetic acid bacteria">acetobacteria</a> in <a href="/wiki/Symbiosis" title="Symbiosis">symbiotic</a> relationship referred to as a <a href="/wiki/SCOBY" title="SCOBY">SCOBY</a>.<sup id="cite_ref-pmid18310426_7-0" class="reference"><a href="#cite_note-pmid18310426-7"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Impact_of_sourdough_8-0" class="reference"><a href="#cite_note-Impact_of_sourdough-8"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> They are often maintained over long periods of time. For example, the <a href="/wiki/Boudin_Bakery" title="Boudin Bakery">Boudin Bakery</a> in San Francisco has used the same starter dough for over 150 years. A roughly synonymous term in French baking is <i>levain</i>.</li> <li><i>Mother dough</i> often refers to a sourdough, and in this context the term <i>starter</i> often refers to all or a piece of <i>mother dough</i>;<sup id="cite_ref-pp18-19isbn0-12-373581-5_9-0" class="reference"><a href="#cite_note-pp18-19isbn0-12-373581-5-9"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> however, <i>mother dough</i> may also refer to a first-generation yeast sponge;<sup id="cite_ref-p94isbn0-312-32174-0_10-0" class="reference"><a href="#cite_note-p94isbn0-312-32174-0-10"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> so the process<sup id="cite_ref-isbn0-8138-0187-7_11-0" class="reference"><a href="#cite_note-isbn0-8138-0187-7-11"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> used in relation to the ingredients and fermentation times is important to understanding yeast versus sourdough methods. A roughly synonymous term used in French baking is <i>Chef</i>.<sup id="cite_ref-isbn0-8342-1646-9_12-0" class="reference"><a href="#cite_note-isbn0-8342-1646-9-12"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup></li> <li>Old dough (<i>pâte fermentée</i>) may be made with yeast or sourdough cultures, and in essence consists of a piece of dough reserved from a previous batch, with more flour and water added to feed the remaining flora. Because this is a piece of old dough, it has the typical ingredient of salt to distinguish it from other pre-ferments.<sup id="cite_ref-p38isbn1-58008-003-0_13-0" class="reference"><a href="#cite_note-p38isbn1-58008-003-0-13"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>note 2<span class="cite-bracket">]</span></a></sup> Once old dough had rested for an additional 10 hours of age, the French named it <i>Levain de Chef</i>.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup></li></ul> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pre-ferment&action=edit&section=2" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The common, but undocumented, origin given for the term <i>poolish</i> is that it was first used by Polish bakers around 1840, hence its name, and as a method was brought to France in the beginning of the 1920s. "Poolish" however is an old English version of "Polish", whereas the term seems to be most used in France (where "polonais" is the word for "Polish"). Some nineteenth-century sources use the homophone "pouliche", a French word that typically means a filly.<sup id="cite_ref-p19Dictionnaire_d'agriculture_17-0" class="reference"><a href="#cite_note-p19Dictionnaire_d'agriculture-17"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> With either spelling, the term only appears in French sources towards the last part of the nineteenth century. There is not currently any credible explanation for the origin of the term. </p> <div class="mw-heading mw-heading2"><h2 id="Use">Use</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pre-ferment&action=edit&section=3" title="Edit section: Use"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>A ferment is easy to make and usually consists of a simple mixture of <a href="/wiki/Wheat_flour" title="Wheat flour">wheat flour</a>, <a href="/wiki/Water" title="Water">water</a>, and a leavening agent (typically <a href="/wiki/Yeast" title="Yeast">yeast</a>). Two schools of thought exist regarding the inclusion of salt or sugar. They both act to inhibit or slow yeast growth, as determined by time to proof or rise,<sup id="cite_ref-p88isbn0-387-38563-0-cite_18-0" class="reference"><a href="#cite_note-p88isbn0-387-38563-0-cite-18"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> so they are not usually included and instead are added to the final dough. Ultimately, the amounts of each ingredient, and when they are added, depend on pre-ferment and final-dough formulas. </p><p>In some countries (mainly Eastern Europe, Baltic and Nordic countries) rye flour is also used to make a starter. Traditional Finnish rye starter consists of only rye flour and water, no sugar or yeast. Some might also use yogurt to help hasten the starter to rise. </p><p>A flour-to-water ratio of 1-to-1 results in a relatively fluid ferment. Stiffer doughs, such as 2-to-1, may also be used. After mixing it is allowed to ferment for a period of time, and then is added to the final <a href="/wiki/Dough" title="Dough">dough</a> as a substitute for or in addition to more yeast. There are distinctly different <i>brew</i> types of pre-ferments designed for computer-controlled bakeries that use a rather different series of ingredients, including oxidizers, needed for continuous dough-production processes.<sup id="cite_ref-p202isbn0-08-040834-6_19-0" class="reference"><a href="#cite_note-p202isbn0-08-040834-6-19"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p><p>Fermentation is sometimes performed in a warm place, or a humidity- and temperature-controlled environment. Cooler-than-room or refrigeration temperatures decelerate growth and increase the time interval,<sup id="cite_ref-p44isbn0-8342-1646-9_20-0" class="reference"><a href="#cite_note-p44isbn0-8342-1646-9-20"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> while slightly warmer temperatures accelerate growth and decrease the time interval. Too warm a temperature slows growth, while even higher temperatures will kill the yeast. Death of the yeast cells occur in the range of 50–60 °C (122–140 °F).<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> When cooling a levain or sourdough pre-ferment, if the dough temperature drops below 10 °C (50 °F) it affects the culture and leads to the loss of a particular aroma in the baked bread.<sup id="cite_ref-isbn0-8342-1646-9_12-1" class="reference"><a href="#cite_note-isbn0-8342-1646-9-12"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p><p>To allow room for the pre-ferment to rise, the ingredients are mixed in a container at least four or five times their volume. This is about the point in time when some process similarities of yeast pre-ferments to sourdough or levain starters begins to diverge. The typical amounts of time allotted for the yeast pre-ferment period may range from 2–16 hours, depending on the dough's temperature and the added amount of viable yeast, often expressed as a bakers' percentage. Spontaneous sourdough starters take, at a minimum, several days, and are subject to many variables.<sup id="cite_ref-isbn0-471-46427-9_3-2" class="reference"><a href="#cite_note-isbn0-471-46427-9-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>To make a sourdough starter from scratch, the minimum-needed ingredients are flour, water, and time. This starter is maintained with daily feedings or refreshments of fresh flour and water or, new dough. It ferments at room temperature until the desired age or minimal number of refreshments, following a refreshment schedule that may include acceleration of time intervals leading into the final dough, then is added to the final dough. When maintaining a starter's existing weight, it is advised to discard 60% (or more) of the starter, replacing that discarded dough with new dough. If an increased amount of starter is required, simply add new dough. 40-parts-to-60-parts of old-dough-to-new-dough by weight, or 2-to-3, is known as the back-slopping ratio, and changes to that ratio change the pH of the just-refreshed dough.<sup id="cite_ref-isbn0-471-18570-1_14-1" class="reference"><a href="#cite_note-isbn0-471-18570-1-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> To make a <i>primary-culture levain</i>, <a href="/wiki/Raymond_Calvel" title="Raymond Calvel">Raymond Calvel</a> used salt, but less of it than would be typical for many final-dough formulas.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>note 3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pre-ferment&action=edit&section=4" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Proofing_(baking_technique)" title="Proofing (baking technique)">Proofing (baking technique)</a></li> <li><a href="/wiki/Straight_dough" title="Straight dough">Straight dough</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pre-ferment&action=edit&section=5" title="Edit section: Notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text">Some bakers, however, use the term to refer only to the yeast variety.<sup id="cite_ref-isbn0-471-46427-9_3-0" class="reference"><a href="#cite_note-isbn0-471-46427-9-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup></span> </li> <li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text">Some processes reserve a piece of pre-ferment before incorporating and mixing the remainder with the final dough, this reserved piece of <i>old dough</i> does not imply any salt content, unless it was added to the initial pre-ferment.<sup id="cite_ref-isbn0-8138-0187-7_11-1" class="reference"><a href="#cite_note-isbn0-8138-0187-7-11"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-isbn0-471-18570-1_14-0" class="reference"><a href="#cite_note-isbn0-471-18570-1-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text"> When expressed as a bakers' percentage based on newly-added flour weight, Calvel's first dough included 0.5% salt and all remaining refreshments received 0.33% salt. Malt was added to only the first two sequential doughs. The back-slopping ratio expressed as old-dough-to-new-dough was in the range of 62.1-62.4%. Only the first dough rested for 22 hours. Refreshment intervals were accelerated first to 7 hours for two succeeding refreshments, then 6 hours for another three. Baker's yeast was not used. In somewhat of an oxymoronic sense this was named, "Naturally fermented sponge."<sup id="cite_ref-isbn0-8342-1646-9_12-2" class="reference"><a href="#cite_note-isbn0-8342-1646-9-12"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Pre-ferment&action=edit&section=6" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/40px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/60px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/80px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></span></span></div> <div class="side-box-text plainlist">Wikibooks <a href="https://en.wikibooks.org/wiki/Cookbook" class="extiw" title="wikibooks:Cookbook">Cookbook</a> has a recipe/module on <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"><div class="plainlist" style="margin-left: 1.6em;"> <ul><li><i><b><a href="https://en.wikibooks.org/wiki/Cookbook:Sourdough_Starter" class="extiw" title="wikibooks:Cookbook:Sourdough Starter"> Sourdough Starter</a></b></i></li></ul> </div></div></div> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1235681985"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237033735"><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></span></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Pre-ferment" class="extiw" title="commons:Category:Pre-ferment">Pre-ferment</a></span>.</div></div> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626"><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-urlDirect_&_Indirect_Methods-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-urlDirect_&_Indirect_Methods_1-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFThe_Artisan" class="citation web cs1">The Artisan. <a rel="nofollow" class="external text" href="http://www.theartisan.net/Direct_Sponge_and_Biga.htm">"Direct and Indirect Methods of Bread Baking"</a><span class="reference-accessdate">. Retrieved <span class="nowrap">2010-04-27</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Direct+and+Indirect+Methods+of+Bread+Baking&rft.au=The+Artisan&rft_id=http%3A%2F%2Fwww.theartisan.net%2FDirect_Sponge_and_Biga.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3APre-ferment" class="Z3988"></span></span> </li> <li id="cite_note-1-58008-268-8-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-1-58008-268-8_2-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFReinhart,_Peter2001" class="citation book cs1">Reinhart, Peter (2001). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=htveL1MPqYMC&pg=PA51"><i>The bread baker's apprentice: mastering the art of extraordinary bread</i></a>. Berkeley, Calif: Ten Speed Press. p. 51. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1-58008-268-8" title="Special:BookSources/1-58008-268-8"><bdi>1-58008-268-8</bdi></a><span class="reference-accessdate">. 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New York: John Wiley. pp. 84–89. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-471-46427-9" title="Special:BookSources/0-471-46427-9"><bdi>0-471-46427-9</bdi></a><span class="reference-accessdate">. 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Retrieved <span class="nowrap">2012-01-26</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Food+Biotechnology%3A+Microorganisms&rft.place=New+York&rft.pages=799-813&rft.pub=Wiley-Interscience&rft.date=1994&rft.isbn=0-471-18570-1&rft.au=Khachatourians%2C+George+G.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DTxCQlmasQh8C%26pg%3DPA799&rfr_id=info%3Asid%2Fen.wikipedia.org%3APre-ferment" class="Z3988"></span></span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHenry_Watts1868" class="citation book cs1">Henry Watts, ed. (1868). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=b58-AAAAYAAJ&pg=PA657"><i>A dictionary of chemistry and the allied branches of other sciences</i></a>. Vol. 1. London: Longmans, Green, and Company.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+dictionary+of+chemistry+and+the+allied+branches+of+other+sciences&rft.place=London&rft.pub=Longmans%2C+Green%2C+and+Company&rft.date=1868&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Db58-AAAAYAAJ%26pg%3DPA657&rfr_id=info%3Asid%2Fen.wikipedia.org%3APre-ferment" class="Z3988"></span></span> </li> <li id="cite_note-p19Dictionnaire_d'agriculture-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-p19Dictionnaire_d'agriculture_17-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJean_Augustin_Barral1892" class="citation book cs1 cs1-prop-foreign-lang-source">Jean Augustin Barral (1892). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=IBxEAAAAYAAJ&q=pouliche+boulangerie&pg=PA19"><i>Dictionnaire d'agriculture ... - Google Books</i></a> (in French). Vol. 4. p. 19.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Dictionnaire+d%27agriculture+...+-+Google+Books&rft.pages=19&rft.date=1892&rft.au=Jean+Augustin+Barral&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DIBxEAAAAYAAJ%26q%3Dpouliche%2Bboulangerie%26pg%3DPA19&rfr_id=info%3Asid%2Fen.wikipedia.org%3APre-ferment" class="Z3988"></span></span> </li> <li id="cite_note-p88isbn0-387-38563-0-cite-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-p88isbn0-387-38563-0-cite_18-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFYoung,_LindaCauvain,_Stanley_P.2007" class="citation book cs1">Young, Linda; Cauvain, Stanley P. (2007). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=HXtJivmeDfcC&pg=PA88"><i>Technology of Breadmaking</i></a>. Berlin: Springer. p. 88. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-387-38563-1" title="Special:BookSources/978-0-387-38563-1"><bdi>978-0-387-38563-1</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">April 24,</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Technology+of+Breadmaking&rft.place=Berlin&rft.pages=88&rft.pub=Springer&rft.date=2007&rft.isbn=978-0-387-38563-1&rft.au=Young%2C+Linda&rft.au=Cauvain%2C+Stanley+P.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DHXtJivmeDfcC%26pg%3DPA88&rfr_id=info%3Asid%2Fen.wikipedia.org%3APre-ferment" class="Z3988"></span> See Figures 3.13 & 3.14.</span> </li> <li id="cite_note-p202isbn0-08-040834-6-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-p202isbn0-08-040834-6_19-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFEvers,_A._D.Kent,_N.1994" class="citation book cs1">Evers, A. D.; Kent, N. (1994). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=E59xUMibdaQC&pg=PA202"><i>Technology of cereals: an introduction for students of food science and agriculture</i></a>. New York: Pergamon Press. p. 202. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-08-040834-6" title="Special:BookSources/0-08-040834-6"><bdi>0-08-040834-6</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">2012-01-26</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Technology+of+cereals%3A+an+introduction+for+students+of+food+science+and+agriculture&rft.place=New+York&rft.pages=202&rft.pub=Pergamon+Press&rft.date=1994&rft.isbn=0-08-040834-6&rft.au=Evers%2C+A.+D.&rft.au=Kent%2C+N.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DE59xUMibdaQC%26pg%3DPA202&rfr_id=info%3Asid%2Fen.wikipedia.org%3APre-ferment" class="Z3988"></span></span> </li> <li id="cite_note-p44isbn0-8342-1646-9-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-p44isbn0-8342-1646-9_20-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCalvel,_Raymond2001" class="citation book cs1">Calvel, Raymond (2001). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=xe0HePwpQrwC&pg=PA44"><i>The taste of bread</i></a>. Gaithersburg, Md: Aspen Publishers. p. 44. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-8342-1646-9" title="Special:BookSources/0-8342-1646-9"><bdi>0-8342-1646-9</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">2012-01-25</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+taste+of+bread&rft.place=Gaithersburg%2C+Md&rft.pages=44&rft.pub=Aspen+Publishers&rft.date=2001&rft.isbn=0-8342-1646-9&rft.au=Calvel%2C+Raymond&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dxe0HePwpQrwC%26pg%3DPA44&rfr_id=info%3Asid%2Fen.wikipedia.org%3APre-ferment" class="Z3988"></span></span> </li> <li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWassenaar,_T.Elliott,_J" class="citation web cs1">Wassenaar, T.; Elliott, J. <a rel="nofollow" class="external text" href="http://www.newton.dep.anl.gov/askasci/bio99/bio99693.htm">"Yeast and Temperature"</a><span class="reference-accessdate">. Retrieved <span class="nowrap">2012-01-26</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Yeast+and+Temperature&rft.au=Wassenaar%2C+T.&rft.au=Elliott%2C+J&rft_id=http%3A%2F%2Fwww.newton.dep.anl.gov%2Faskasci%2Fbio99%2Fbio99693.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3APre-ferment" class="Z3988"></span></span> </li> <li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHsi-Mei_LaiTze-Ching_Lin2006" class="citation book cs1">Hsi-Mei Lai; Tze-Ching Lin (2006). Yiu H. Hui (ed.). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=W8TjCNuwCjUC&pg=PT28"><i>Handbook of food science, technology, and engineering</i></a>. Vol. 4. Washington, DC: Taylor & Francis. pp. 148–11. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-8493-9849-5" title="Special:BookSources/0-8493-9849-5"><bdi>0-8493-9849-5</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">2012-01-29</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Handbook+of+food+science%2C+technology%2C+and+engineering&rft.place=Washington%2C+DC&rft.pages=148-11&rft.pub=Taylor+%26+Francis&rft.date=2006&rft.isbn=0-8493-9849-5&rft.au=Hsi-Mei+Lai&rft.au=Tze-Ching+Lin&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DW8TjCNuwCjUC%26pg%3DPT28&rfr_id=info%3Asid%2Fen.wikipedia.org%3APre-ferment" class="Z3988"></span> See Figure 148.3.</span> </li> <li id="cite_note-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-23">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20100701014128/http://food.oregonstate.edu/learn/pop/bread2.html">"Starch and Protein Change"</a>. Archived from <a rel="nofollow" class="external text" href="http://food.oregonstate.edu/learn/pop/bread2.html">the original</a> on 2010-07-01<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-02-03</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Starch+and+Protein+Change&rft_id=http%3A%2F%2Ffood.oregonstate.edu%2Flearn%2Fpop%2Fbread2.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3APre-ferment" class="Z3988"></span></span> </li> </ol></div></div> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol 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title="Sandwich bread">Sandwich bread</a></li> <li><a href="/wiki/Soda_bread" title="Soda bread">Soda bread</a></li> <li><a href="/wiki/Sourdough" title="Sourdough">Sourdough</a></li> <li><a href="/wiki/Sprouted_bread" title="Sprouted bread">Sprouted</a></li> <li><a href="/wiki/Unleavened_bread" title="Unleavened bread">Unleavened</a></li> <li><a href="/wiki/White_bread" title="White bread">White bread</a></li> <li><a href="/wiki/Whole_wheat_bread" title="Whole wheat bread">Whole wheat</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="7" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Fresh_made_bread_05.jpg" class="mw-file-description" title="Brown bread"><img alt="Brown bread" src="//upload.wikimedia.org/wikipedia/commons/thumb/3/33/Fresh_made_bread_05.jpg/146px-Fresh_made_bread_05.jpg" decoding="async" width="146" height="97" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/33/Fresh_made_bread_05.jpg/219px-Fresh_made_bread_05.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/33/Fresh_made_bread_05.jpg/292px-Fresh_made_bread_05.jpg 2x" data-file-width="2526" data-file-height="1684" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Ingredients</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Baker%27s_yeast" title="Baker's yeast">Baker's yeast</a></li> <li><a href="/wiki/Barm" title="Barm">Barm</a></li> <li><a href="/wiki/Calcium_propanoate" title="Calcium propanoate">Calcium propanoate</a></li> <li><a href="/wiki/Dough_conditioner" title="Dough conditioner">Dough conditioner</a></li> <li><a href="/wiki/Eggs_as_food" title="Eggs as food">Eggs</a></li> <li><a href="/wiki/Fat" title="Fat">Fat</a></li> <li><a href="/wiki/Flour" title="Flour">Flour</a></li> <li><a href="/wiki/Leavening_agent" title="Leavening agent">Leavening agent</a></li> <li><a href="/wiki/Milk" title="Milk">Milk</a></li> <li><a href="/wiki/Salt" title="Salt">Salt</a></li> <li><a href="/wiki/Sugar" title="Sugar">Sugar</a></li> <li><a href="/wiki/Water" title="Water">Water</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Equipment</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Oven" title="Oven">Oven</a></li> <li><a href="/wiki/Bread_machine" title="Bread machine">Bread machine</a></li> <li><a href="/wiki/Bread_pan" title="Bread pan">Bread pan</a></li> <li><a href="/wiki/Dough_scraper" class="mw-redirect" title="Dough scraper">Dough scraper</a></li> <li><a href="/wiki/Farinograph" title="Farinograph">Farinograph</a></li> <li><a href="/wiki/Lame_(kitchen_tool)" title="Lame (kitchen tool)">Lame</a></li> <li><a href="/wiki/Peel_(tool)" title="Peel (tool)">Peel</a></li> <li><a href="/wiki/Mixer_(appliance)" title="Mixer (appliance)">Stand mixer</a></li> <li><a href="/wiki/Bread_warmer" title="Bread warmer">Warmer</a></li> <li><a href="/wiki/Toaster" title="Toaster">Toaster</a></li> <li><a href="/wiki/Weighing_scale" title="Weighing scale">Weighing scales</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Processes and<br />techniques</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Autolysis_(biology)" title="Autolysis (biology)">Autolysis</a></li> <li><a href="/wiki/Baking" title="Baking">Baking</a></li> <li><a href="/wiki/Biga_(bread_baking)" title="Biga (bread baking)">Biga</a></li> <li><a href="/wiki/Chorleywood_bread_process" title="Chorleywood bread process">Chorleywood bread process</a></li> <li><a href="/wiki/Kneading" title="Kneading">Kneading</a></li> <li><a href="/wiki/Leavening_agent" title="Leavening agent">Leavening</a></li> <li><a href="/wiki/Maillard_reaction" title="Maillard reaction">Maillard reaction</a></li> <li><a href="/wiki/No-knead_bread" title="No-knead bread">No-knead bread</a></li> <li><a href="/wiki/Proofing_(baking_technique)" title="Proofing (baking technique)">Proofing</a></li> <li><a class="mw-selflink selflink">Pre-ferment</a></li> <li><a href="/wiki/Sliced_bread" title="Sliced bread">Pre-slicing</a></li> <li><a href="/wiki/Sponge_and_dough" title="Sponge and dough">Sponge and dough</a></li> <li><a href="/wiki/Steaming" title="Steaming">Steaming</a></li> <li><a href="/wiki/Straight_dough" title="Straight dough">Straight dough</a></li> <li><a href="/wiki/Vienna_bread" title="Vienna bread">Vienna process</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Uses</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bread_crumbs" class="mw-redirect" title="Bread crumbs">Bread crumbs</a></li> <li><a href="/wiki/Bread_bowl" title="Bread bowl">Bread bowl</a></li> <li><a href="/wiki/Bread_pakora" title="Bread pakora">Bread pakora</a></li> <li><a href="/wiki/Bread_pudding" title="Bread pudding">Bread pudding</a></li> <li><a href="/wiki/Crouton" title="Crouton">Croutons</a></li> <li><a href="/wiki/French_toast" title="French toast">French toast</a></li> <li><a href="/wiki/Rusk" title="Rusk">Rusks</a></li> <li><a href="/wiki/Stuffing" title="Stuffing">Stuffing</a></li> <li><a href="/wiki/Sandwich" title="Sandwich">Sandwiches</a></li> <li><a href="/wiki/Toast_(food)" title="Toast (food)">Toast</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bakery" title="Bakery">Bakery</a></li> <li><a href="/wiki/Bread" title="Bread">Breadmaking</a></li> <li><a href="/wiki/Baker_percentage" title="Baker percentage">Baker percentage</a></li> <li><a href="/wiki/Bread_and_salt" title="Bread and salt">Bread and salt</a></li> <li><a href="/wiki/Bread_in_Europe" title="Bread in Europe">Bread in Europe</a></li> <li><a href="/wiki/Bread_clip" title="Bread clip">Bread clip</a></li> <li><a href="/wiki/History_of_bread" title="History of bread">History of bread</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">List articles</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_American_breads" title="List of American breads">American breads</a></li> <li><a href="/wiki/List_of_brand_name_breads" title="List of brand name breads">Brand name breads</a></li> <li><a href="/wiki/List_of_bread_dishes" title="List of bread dishes">Bread dishes</a></li> <li><a href="/wiki/List_of_bread_rolls" title="List of bread rolls">Bread rolls</a></li> <li><a href="/wiki/List_of_British_breads" title="List of British breads">British breads</a></li> <li><a href="/wiki/List_of_buns" class="mw-redirect" title="List of buns">Buns</a></li> <li><a href="/wiki/List_of_French_breads" title="List of French breads">French breads</a></li> <li><a href="/wiki/List_of_Indian_breads" class="mw-redirect" title="List of Indian breads">Indian breads</a></li> <li><a href="/wiki/List_of_Pakistani_breads" title="List of Pakistani breads">Pakistani breads</a></li> <li><a href="/wiki/List_of_quick_breads" title="List of quick breads">Quick breads</a></li> <li><a href="/wiki/List_of_sourdough_breads" title="List of sourdough breads">Sourdough breads</a></li> <li><a href="/wiki/List_of_sweet_breads" title="List of sweet breads">Sweet breads</a></li> <li><a href="/wiki/List_of_Swiss_breads" title="List of Swiss breads">Swiss breads</a></li> <li><a href="/wiki/List_of_toast_dishes" title="List of toast dishes">Toast dishes</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <b><a href="/wiki/Category:Breads" title="Category:Breads">Category</a></b></div></td></tr></tbody></table></div>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" alt="" width="1" height="1" style="border: none; position: 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